Description

This Apple & Sausage Stuffing recipe offers a delightful blend of savory Italian sausage, aromatic herbs, crisp celery and onion, and the sweet tartness of Granny Smith apples. Perfectly toasted bread cubes absorb a flavorful milk and broth mixture, baked to golden perfection. Ideal as a Thanksgiving side dish or any festive meal, this stuffing can be prepared ahead to simplify holiday cooking.

Ingredients

Scale

Bread

1 loaf (1 pound) crusty bread (sourdough or country loaf), cut into 3/4-inch cubes

Meat and Produce

2 tablespoons olive oil
1 pound Italian sausage
1 cup yellow onion, diced
1 cup celery, sliced into 1/4-inch slices
1/2 fennel bulb, sliced into 1/4-inch slices
1 cup Granny Smith apples, cored and sliced into quarter rounds
1 bay leaf
2 garlic cloves, minced
2 tablespoons fresh sage, chopped

Liquids and Dairy

1 cup (227 grams) whole milk
1 cup (227 grams) low-sodium chicken broth
4 tablespoons (57 grams) unsalted butter, melted and cooled to room temperature

Other

1 tablespoon Dijon mustard
3 large eggs, lightly beaten
2 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper
Salt and freshly ground black pepper, to taste (for finishing)
Fresh sage leaves, optional for garnish

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Instructions

Toast the Bread: Preheat your oven to 300°F. Spread the bread cubes in a single layer on a large sheet pan and toast in the oven for 25 minutes, tossing halfway through to ensure even toasting. The bread should be toasted and slightly hardened but not overly dry. Set aside to cool.
Prepare the Baking Dish: Increase the oven temperature to 350°F. Butter a 9×13-inch glass baking dish or spray it with cooking spray to prevent sticking, then set aside.
Cook the Sausage: Heat olive oil in a large, heavy skillet over medium heat. Add the Italian sausage and sauté until browned and fully cooked, breaking it into pieces as it cooks, about 8 minutes. Use a slotted spoon to transfer the cooked sausage to a large mixing bowl.
Sauté Vegetables and Apples: In the same skillet with the sausage drippings, add diced onion, celery, fennel slices, apples, and the bay leaf. Sauté over medium heat until the vegetables are soft, about 5 minutes. Add minced garlic, chopped sage, sea salt, and black pepper; cook for about 1 more minute until fragrant. Remove and discard the bay leaf. Transfer the vegetable and apple mixture to the bowl with the sausage.
Combine Bread and Sausage Mixture: Add the toasted bread cubes to the sausage and vegetable mixture in the bowl. Mix thoroughly to combine all ingredients evenly.
Prepare the Wet Ingredients: In a large measuring cup or medium bowl, whisk together whole milk, low-sodium chicken broth, cooled melted butter, Dijon mustard, and lightly beaten eggs until smooth.
Mix Wet and Dry Ingredients: Pour the wet mixture over the bread, sausage, and vegetables. Stir gently but thoroughly until everything is well incorporated. Transfer the mixture into the prepared baking dish, spreading it out evenly. Lightly season the top with salt and freshly ground black pepper to taste.
Bake the Stuffing: Bake the stuffing uncovered in the preheated 350°F oven for about 50 minutes. The top should be golden brown and the mixture cooked through completely.
Garnish and Serve: Remove the stuffing from the oven and optionally garnish with fresh sage leaves. Serve warm as a delicious side dish.

Notes

This Apple & Sausage Stuffing recipe combines traditional flavors with a perfect balance of savory and sweet, making it a favorite for holiday gatherings like Thanksgiving.
The combination of Italian sausage, celery, onion, fresh sage, and apples creates a rich, aromatic stuffing everyone will enjoy.
This stuffing can be prepared ahead of time, which is especially helpful for busy holiday cooking schedules.
For a vegetarian version, substitute Italian sausage with plant-based sausage alternatives and use vegetable broth.
Ensure bread cubes are toasted but not overly dry to achieve the best texture.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 12g
Cholesterol: 90mg